Home - Vegetables - Roasted Green Beans with Shallots

Roasted Green Beans with Shallots

5 from 7 votes

This post may contain affiliate links. Please read my disclosure policy.

This totally delectable roasted green beans recipe is a fresh, modern take on your everyday green beans! This recipe could not be easier to cook on a sheet pan, and gives you perfectly brown and tender beans tangled with caramelized shallots.

Photo of roasted green beans with shallots on an oval platter, with two serving spoons and a linen towel.

These are the roasted green beans I’ve been searching for — tender yet oven-crisp and tasty as all get-out.

I think of this recipe as a welcome alternative to the traditional grandma-style green bean casserole (which can be a bit indulgent, let’s be real). That means a lighter, fresher and more modern way to enjoy green beans.

I’ve been skeptical about roasting green beans because it’s so easy to steam or boil and enjoy them smothered in brown butter.

But my mind is changed forever after tasting how freaking good fresh green beans are when they’re roasted in the oven.

Ingredients you need:

If you’ve been assigned green-bean duty for a Thanksgiving holiday dinner or to bring a side dish to a potluck, you’ll be happy that this recipe has a very short list of ingredients and hardly any prep required.

Photo showing a gray colander with trimmed fresh green beans, with a towel, dish of salt, pepper grinder, shallot and glass of olive oil on the side.
  • Fresh green beans: This dish is ALL about the green beans, so look for perky-looking fresh beans that don’t look old, dry or limp.
  • Shallot: This allium adds an elevated touch to just about anything roasted in the oven — the natural sugars in shallots crisp up and caramelize beautifully. Red onion will work if you don’t have a shallot on hand.
  • Extra virgin olive oil
  • Salt and pepper: I use coarse kosher salt and black peppercorns from a pepper mill.
  • Lemon zest: From a fresh lemon.

The “secret” method for the best roasted green beans

Here’s what I found during my testing for this recipe —it’s a trick that I learned from a well-known chef’s cookbook. It seems almost too easy, but it works!

Chef Trick: Roasting vegetables on the bottom rack of the oven is a game-changer.

For the best results, use a large (half-sheet) pan and place it on the lowest rack in a hot oven. The green beans will turn out with gorgeous color and concentrated flavor.

The heat near the bottom of the oven is more even and direct, so you get perfect caramelizing on your green beans without overcooking, in a shorter amount of time.

Variations

These green beans taste delicious just as they are, but feel free to get creative! Roasted green beans are versatile so season them as you like. Here are some ideas:

  • Parmesan, goat or crumbled feta cheese
  • Red chili flakes
  • Lemon aioli or lemon mayonnaise
  • Sliced toasted almonds (hello green beans almondine!)
  • Lightly chopped fresh tender herbs such as parsley, tarragon or chives

Serving ideas

Roasted green beans are a favorite side dish to any hearty meal, or as a simple dinner with assorted vegetables.

I love to serve them with Lemon Roasted Chicken and Olive Oil Mashed Potatoes, Rosemary Brown Sugar Pork Chops or with along with a big bowl of pasta.

Roasted Green Beans with Shallots

Karen Tedesco
This totally delectable roasted green beans recipe is a fresh, modern take on your everyday green beans! This recipe could not be easier, and gives you perfectly brown and tender beans tangled with caramelized shallots.
Print Pin
5 from 7 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Vegetables
Cuisine American
Servings 6 servings

Ingredients

  • 2 pounds green beans, trimmed
  • 2 tablespoons extra virgin olive oil
  • 1 shallot, thinly sliced (½ cup)
  • 1 teaspoon kosher salt or ½ teaspoon table salt
  • Freshly ground black pepper, to taste
  • 1 teaspoon Freshly grated lemon zest

Instructions 

  • Preheat the oven to 450 (225C) degrees and arrange a rack on the lowest shelf.
  • Pat the greens dry with a clean towel.
  • Put the beans on a large rimmed baking sheet. Add the oil, shallot, salt and pepper. Toss together and arrange the beans in an even layer.
  • Roast until the beans are beginning to blister, turn golden brown and the shallots are caramelized. To cook evenly, flip them around with tongs after they've been in the oven about 10 minutes. Depending on your oven it should take 15-20 minutes until they're done.
  • To serve, transfer the beans to a serving bowl or platter and sprinkle the lemon zest over the top.

Notes

  • To prep 1-2 days ahead: Trim the beans, rinse them under cold water and pat dry. Put them in a ziptop bag and refrigerate until ready to cook.
    Leftover roasted green beans: The green beans tend to soften and wilt as they sit, but still taste delicious! Reheat them briefly in a microwave or give them a quick toss in a hot saute pan on the stovetop.

Nutrition

Serving: 1serving | Calories: 91kcal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 397mg | Potassium: 333mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1043IU | Vitamin C: 19mg | Calcium: 58mg | Iron: 2mg
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram!!

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

Leave a comment and star rating

Do you have a cooking question? Leave your comment below and let me know how I can help.

Did you love this recipe? Just click on the stars to leave a rating!

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

One Comment

  1. 5 stars
    These look so good — I’m going to put green beans on my shopping list this week!!